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My 6th and last Newman’s Own Family Bites recipe is one of my personal favorites.  It’s Chicken Vegetable Couscous Salad which is loaded with veggies, fresh herbs, lemon zest (and juice), chicken, and Newman’s Own Olive Oil and Vinegar Salad Dressing.  Here is a little fact of the day: Newman’s Own Olive Oil and Vinegar Salad Dressing was the first product that Paul Newman and writer A.E. Hotchner launched with back in 1982 on the shelves of a big supermarket in Norwalk.  In two weeks time, 10,000 cases were sold and that was the start to Newman’s Own.  This salad dressing started it all….

The best part about this couscous salad is you can add any vegetables you prefer.  So play around and decide what veggies you think works for your salad. 

It’s been a fun 6 days of sharing the Foodbuzz and Newman’s Own Family Bites recipes with everyone out there.  If you haven’t stopped by Foodbuzz go here and you can see little ole’ me featured.  A big thanks goes out to Foodbuzz and Newman’s Own for giving me this great opportunity!!

Just a side note for all of you following the 10 in 10 Healthy Challenge, another week has past and I have to admit it’s been hard to wake up early to head to the gym but I have kept it up!  A couple times this week I woke up and did weights here at the house.  It was nice to be able to stay home and get a quick workout.  I logged in another 15 miles this week too.  Today I actually got to get outside with the girls in tow for a long run.  It was so nice to have warmer weather to get out and enjoy.  The wind on the other hand was another story.  It was fun to see the wind surfers out as I ran along the beach.  Next week will be interesting since I’ll be traveling.  The good news is the hotel has a really nice gym so I’m hoping to take advantage of it.  Have a good week all of you who are taking part in the 10 in 10 Healthy Challenge!

Chicken Vegetable Couscous Salad

Print Recipe

Prep Time: 10 minutes

Cook Time: 25 minutes

Servings: 6-8

Ingredients:

1 cup couscous

1 ½ cups low-sodium chicken broth

¼ cup Newman’s Own Olive Oil & Vinegar Salad Dressing

1 Tbsp fresh lemon juice

½ tsp minced garlic

Fresh ground pepper

1/4 tsp salt

1 ½ to 2 cups cooked chicken, diced

 ½ cup thawed, frozen peas

½ cup green onion, thinly sliced

½ cup red bell pepper, diced

½ cup English cucumber, diced

¼ cup fresh flat-leaf parsley, finely chopped

3 Tbsp fresh basil, finely chopped

3 Tbsp parmesan cheese, grated

Zest of half a lemon

 

Instructions:

Bring the 1 ½ cups of low-sodium chicken broth to a boil.  After bring to a boil remove from the heat and add the 1 cup of couscous.  Cover and let set 5 to 10 minutes.

In a small bowl, whisk together the olive oil & vinegar salad dressing, lemon juice, garlic, ¼ tsp salt, and a couple grinds of pepper and blend well.

In a large bowl combine the chicken, peas, green onion, red bell pepper, cucumber, parsley, basil, parmesan cheese, and lemon zest. 

Combine the couscous, vegetable chicken mix, and dressing mixture and stir until well incorporated.  Serve immediately or place in refrigerator until ready to serve.

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Couscous Salad

 

My mom requested my couscous salad recipe shortly after I started my blog, but as you can tell it took me awhile to post it.  Sorry mom!  I made this salad a lot when I was pregnant with the girls.  Once I found something that I could keep down I would make it all the time until basically I was tired of it.  It’s taken me a long time to eat these “things” that I ate when I was pregnant.  Other examples are peanut butter and cereal.  I have just started to eat those again and it’s been over 2 years now since I was pregnant.  Maybe that’s why it’s taken me so long to post this mom? 

Couscous makes an excellent salad when tossed with a mixture of vegetables and chicken.  I have made this salad on several occasions for potlucks in the office or for a summer BBQ.  It’s a refreshing salad that can be enjoyed as a side or even as a main dish.  Take it from me because tonight it was my dinner.  It also tells you something when my mom requests a recipe from me!  I do have to warn you it is a lot of chopping of vegetables and chicken but it’s worth it in the end.  For the chicken, I used a rotisserie chicken that happened to be on sale at Whole Foods.  It’s always great when that happens!

 Hopefully you fine this salad as enjoyable as I have!

 

Chicken and Vegetable Couscous Salad

Print Recipe

  • 1 cup couscous
  • 1 ½ cups low-sodium chicken broth
  • 3 Tbsp extra-virgin olive oil
  • ¼ cup fresh lemon juice
  • ½ tsp minced garlic
  • Fresh ground pepper
  • 1 ½ to 2 cups cooked chicken, diced
  • ½ cup thawed, frozen peas
  • ½ cup green onion, thinly sliced
  • ½ cup red bell pepper, diced
  • ½ cup English cucumber, diced
  • ¼ cup fresh flat-leaf parsley, finely chopped
  • 3 Tbsp fresh basil, finely chopped
  • 3 Tbsp parmesan cheese, grated

Bring the 1 ½ cups of low-sodium chicken broth to a boil.  After bring to a boil remove from the heat and add the 1 cup of couscous.  Cover and let set 5 to 10 minutes.

In a small bowl, whisk together the olive oil, lemon juice, garlic, ¼ tsp salt, 1 Tbsp water, and a couple grinds of pepper and blend well.

In a large bowl combine the chicken, peas, green onion, red bell pepper, cucumber, parsley, and basil. 

Couscous Chicken Salad

Add dressing and parmesan to mix and toss well.  Then gradually add in the couscous and toss again until well blended.

Serve alone or as a side.  I love it because it’s great to pack for my lunch.  Easy and quick!  Enjoy!

 

couscous veg chik salad

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